Rice Vermicelli with Chicken and Coconut Curry

Name: Rice Vermicelli with Chicken and Coconut Curry
Total time: 75 min
Yield: 4
Cuisine: Thai
Ingredients: ½ cup Vegetable Oil (½ cup vegetable oil); 2 tbsp Thai Yellow Curry Paste (2–4 tablespoons Thai yellow curry paste — up to 4); 1 lb Chicken (1 pound ground chicken); 2 can Coconut Milk (2 (15-ounce) cans coconut milk); ⅓ cup Fish Sauce (⅓ cup fish sauce, plus extra for serving); ¼ cup Granulated Sugar (¼ cup sugar); 2 cup Water (2 cups plus 4 quarts water, measured separately); 8 oz Rice Vermicelli (8 ounces rice vermicelli noodles); 4 pieces Scallion (4 scallions, root ends trimmed and scallions sliced thin); 1 cup Basil (1 cup fresh basil leaves, torn into pieces); 1 cup Cilantro (1 cup fresh cilantro leaves, chopped); 0 pieces Lime (Lime wedge) — optional; 0 pieces Sriracha (Sriracha) — optional

A Thai-inspired coconut curry with ground chicken, served over rice vermicelli noodles and garnished with fresh herbs.

75 minThai

Servings4

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Gluten Free
Halal

Steps

1In Dutch oven, combine oil and curry paste. Cook over medium heat, stirring occasionally with wooden spoon, until fragrant, about 3 minutes.
2Add chicken and use wooden spoon to break up chicken into small pieces. Cook until chicken is no longer pink, about 4 minutes.
3Add coconut milk, fish sauce, sugar, and 2 cups water. Bring to a boil. Reduce heat to low, and gently simmer (small bubbles should break occasionally across surface of mixture) until slightly thickened, about 45 minutes. Turn off heat.
4While curry cooks, set colander in sink. Add remaining 4 quarts water to large pot. Bring to a boil over high heat. Turn off heat. Carefully add noodles to pot. Let sit, stirring occasionally with clean wooden spoon, until noodles are tender but still a bit chewy (see package directions for timing).
5Ask an adult to drain noodles in colander in sink. Rinse well under cold water. Use tongs to divide noodles evenly among serving bowls.
6When curry is ready, use ladle to divide curry evenly among bowls of noodles (noodles should be swimming in sauce). Sprinkle scallions, basil, and cilantro over top. Serve with lime wedges, sriracha, and extra fish sauce.